Rodrigo Sanchez - El Progreso Gesha - Cold Ferment (6oz)
Tasting Notes: Peach, Raspberry, Sweat Tea, Tangerine, Daisy Aroma, Wild Flowers, and Vanilla
Farm: El Progreso
Farmer: Rodrigo Sanchez
Altitude: 1650 – 1800 m.
Processing method: Fully washed, with an extended refrigerated fermentation in grain pro bags followed by raised bed drying
About El Progreso (From Ally Coffee):
Finca El Progreso in the Palestina neighborhood outside the city of Pitalito belongs to Rodrigo Sanchez Valencia and Claudia Samboni. The farm grows Geisha, Bourbon, and Caturra trees between 1580-1700 meters above sea level. The property has been a coffee farm for 40 years, starting with 8 hecatres planted with coffee and growing to the current 22.
This property is special because it is where they Sanchez Valencia family was born and raised. Rodgrio and Claudia focus on producing both quality and quantity; by following a systematic plan for fertilizations, varietal selection, pest and plague control, harvesting, and processing, they and their team are able to produce both consistent quality and overall high volumes per hectare on both of their farms.
But, while they successfully run the farm as a business, the land itself holds special meaning as family legacy and connection. This lot from El Progreso is a blend of Bourbon and Caturra varieties and shares the terroir of the family farm with coffee drinkers around the world. The photos show Rodrigo’s father, also named Rodrigo, traversing the slopes of the property.